Lamb Mandi Recipe At Home | لحم مندي | Meat Feast

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is nutritious; long-grain rice is more economical.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and is less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats; sunflower seeds are budget-friendly.

Pour 0.5 cup of oil into a large pot and add 2 sliced onions, cooking until they soften.

Add 3 bay leaves, 1 cinnamon stick, 1 tablespoon of whole cumin, 1 teaspoon each of clove, peppercorn, coriander seeds, and green cardamom, and 3 black cardamoms, cooking for 3 minutes.

Stir in 2 tablespoons of garlic paste, 2 tablespoons of ginger paste, 4 green chilies, and 1 dried lime, letting the mixture cook for a few minutes.

Introduce the whole lamb shoulder to the pot and cover it with enough water, bringing it to a gentle boil.

Cover with a lid and let it slow cook for 2 hours.

Blend 1 cup of full fat yogurt with 2 tablespoons of mayonnaise, a handful of fresh coriander, 1 carrot, 1 chopped onion, 2 green chilies, 3 garlic cloves, and 1 teaspoon each of salt and pepper until smooth.

Combine 2 tablespoons of fresh lemon juice, 0.5 teaspoon of orange color, 1 teaspoon of salt, 1 teaspoon of pepper powder, 2 tablespoons of saffron strands, and 4 tablespoons of meat broth in a bowl and stir well to infuse.

Transfer the cooked lamb to a baking tray and let it cool for 15 minutes before applying the saffron mixture.

Preheat the oven to 200°C and bake the lamb for 20 minutes until the skin is crispy.

In the broth left from cooking the lamb, bring it to a boil and add 3 cups of rice, covering with a lid and simmering on low for 20 minutes, adding the remaining saffron mixture midway.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens